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  • 90-92+ WAWine Advocate
  • 91 NMNeil Martin
  • 90-93 VMVinous Media
  • 96 JSJames Suckling
  • 92 WSWine Spectator
$74.99
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Reviews

Wine Advocate

90-92+ Points, Lisa Perrotti-Brown, Robert Parker's Wine Advocate: "Yields are down this year at Petit Village. They had a little coulure and battled a serious attack of mildew. Later, winds from the north dehydrated some fruit. In the end, they came in at 35 hectoliters per hectare. A blend of 72% Merlot, 20% Cabernet Franc and 8% Cabernet Sauvignon, the deep garnet-purple colored 2018 Petit Village springs from the glass with bold expressions of warm plums, Black Forest cake, black raspberries and kirsch plus hints of rose petals, chocolate box and spearmint. The palate is full and generously fruited with a firm frame of rounded tannins that have just a bit of chew, finishing with soft-spoken freshness and fragrance." 4/19

Neil Martin

91 Points, Neal Martin, Vinous: "This Pomerol estate just outside Catusseau was acquired from AXA Millésimes by the Moulin family in the summer of 2020; they had previously purchased Château Beauregard in 2014. I spoke to winemaker Diana Berrouet-Garcia via Zoom, and she explained how they are currently reorganizing the vineyard, replanting some parcels that have been affected by virus with slower-ripening rootstock and clones, and introducing Cabernet Franc through massal selection. The 2018 Petit Village was raised in 40% new oak and 5% aged in three amphorae (demi-muids were introduced for the 2020 vintage to age the Cabernet Franc). This has a ripe nose of black cherries, tobacco and light pencil box aromas. It unfurls nicely in the glass, although it does not achieve the complexity of the top-performing Pomerols. The palate is medium-bodied with grainy tannins and touches of charcoal infusing the black fruit. A little angular toward the finish, but there is plenty of freshness and tension. This Pomerol should drink well for 12–18 years." 03/21

Vinous Media

90-93 Points, Antonio Galloni, Vinous: "The 2018 Petit-Village offers striking depth and textural richness, all in a mid-weight style that is undeniably appealing. Dark red cherry, tobacco and cedar add nuance, with an added touch of savory complexity from the Cabernet Sauvignon in the blend. The finish is a bit tight at present. Hopefully élevage will take care of that. Half of the estate is farmed biodynamically. Yields are 23 hectoliters per hectare, which is about a third less than normal. Mildew was an issue, but according to Technical Director Diana Berrout-Garcia the drying northerly winds were an even more determining factor in reducing the crop. The blend is 72% Merlot, 20% Cabernet Franc and 8% Cabernet Sauvignon." 4/19